Cozy Butternut Squash White Bean Soup Autumn

Ingredients

• 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
• 2 tablespoons olive oil (30ml)
• 1/2 teaspoon salt (3g)
• 1/4 teaspoon black pepper (1g)
• 1 tablespoon olive oil (15ml)
• 1 medium yellow onion, chopped (approx. 1 cup / 150g)
• 2 carrots, chopped (approx. 1 cup / 150g)
• 2 celery stalks, chopped (approx. 1 cup / 150g)
• 2 cloves garlic, minced
• 4 cups vegetable broth (32 fl oz / 950ml)
• 1 (15-ounce / 425g) can cannellini beans, rinsed and drained
• 1 teaspoon dried sage (2g)
• 1/2 teaspoon salt (3g), or to taste
• 1/4 teaspoon black pepper (1g), or to taste
• Optional: 1/4 cup heavy cream (60ml) or coconut milk for extra creaminess
• Toasted pumpkin seeds (for garnish)
• Fresh sage leaves (for garnish)
• Drizzle of olive oil (for garnish)